If variety is the spice of life, contrast must be the salt and pepper?
….um, or…. maybe the salt and pepper is the salt and pepper and contrast is the… variety?
but then the spice would be like vinegar and oil, ..wait….. uhm…..
ok, forget the metaphors…..
let’s just say contrasting textures is what makes this dish good,
…and …. of course ……the meat.
Toothy sagnarelli, tossed in a silky rich “Sugo” of red wine and black pepper braised beef.
*****feel free to send me your best prose or pasta poetry, and maybe I’ll use THAT in the blog!
Fettuccine, “alla caratierra” -spicy toasted garlic and fresno chili sauce
Spaghettini, in Salsa Verde